Feel-Good Fall Salad
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(28)
Ingredients
4-6 servings
- 1 tablespoon olive oil
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- fine sea salt and freshly-ground black pepper
- 5 ounces arugula or baby kale
- 1 avocado, thinly sliced
- 1/2 cup crumbled goat cheese (or feta or blue cheese)
- 1/2 cup chopped pecans, lightly toasted
- 1/3 cup dried cranberries
- 3 tablespoons olive oil
- 1 tablespoon freshly-squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 small clove garlic, pressed or minced
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-cracked black pepper
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Preparation
Chef’s notes
Add a protein:
Cooked chicken, bacon, steak, shrimp or tofu would be delicious mixed in here.
Add other mix-ins:
Extra roasted veggies (such as beets, butternut squash, carrots, fennel, green beans or pumpkin), extra fresh veggies (bell pepper, radishes, red onion), rice or grains (quinoa, farro, wild rice), beans, olives, or sun-dried tomatoes would be other fun options for mix-ins.
Use a different dressing:
I also love making this salad with my dreamy tahini dressing for a different spin on the recipe.
Make it vegan:
Swap your favorite vegan cheese in place of goat cheese, or omit the cheese altogether and add in a sprinkle of nutritional yeast.